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[Music] [Music] hi come cook with me I’m Stella V I’d like to thank all my subscribers you’re so inspirational I love all your comments click that like button and if you haven’t subscribed please do so we’d love to hear from you today we’re preparing one of my favorite easy dishes in the instant pot shrimp Thai curry this is colorful flavorful I can’t wait to try [Music] it that is as good or better than any restaurant meal you’ll ever try this is a red Thai curry and you can have it on its own over rice or over noodles a few simple ingredients and you’ve got a delicious meal the main flavor profiles for this dish are coconut milk and a red Thai curry paste it’s really simple to find this at any grocery store I would never even attempt to make it myself it’s really easy as the authentic flavor we’re going to start by hitting that sauté button adding a couple of tablespoon oons of olive oil you can also use peanut oil but I would blend it with olive oil or vegetable oil as peanut oil has a very high burn point to this we’ll start with our basic flavor profile adding chopped onions celery and [Music] carrots we’ll give it a stir and have it cook down for about 3 or 4 minutes until the onions are [Music] translucent we have been so fortunate to spend our winter here in aiek Mexico and this is coming to the end of our journey here so this will be our last cooking session from Mexico we’ll soon be back in Canada so be sure to subscribe you’ll be alerted to all our new upcoming videos would just waiting another minute or two before we add some freshly grated ginger and garlic and our Thai red curry sauce a couple of teaspoons of grated garlic and a teaspoon of grated Ginger I like my Curry a little bit spicier so I’ve got two tablespoons of Thai curry sauce but you could cut that down to one if you like it a little milder I’m giving it a good stir to spread that Curry paste around and I now have half a cup of chicken stock and I’ll use that to deblaze the [Music] pot the ginger the garlic the Thai curry sauce you can really smell it the aroma is wonderful now I’m putting in the sweet [Music] potatoes and two cups of coconut [Music] milk that could not be simpler I’m going to cancel the sauté function we’ll put the lid on and set it to 4 minutes pressure cooking make sure we set it to the sealing position and we’ll add 4 minutes to the cook time the 4 minute countdown is over I’m just waiting minute or two before I finally release the rest of the [Music] pressure and now we’re ready for the last few steps this Thai curry is so fragrant that it just hits you as soon as you take that lid off and you just can’t wait to try it and now we’re adding the shrimp shrimp is such a delicate Seafood that we don’t need to cook it under pressure we simply have to add it to the pot right now and in a minute or two it’ll turn that beautiful pink color today I’m showing you how to add shrimp to the Thai curry but you can make this dish using any white firm fish or you can even use chicken if you’re using chicken add it to the pressure cook stage the shrimp are perfectly cooked they’re juicy and moist the sweet potato adds a beautiful flavor the coconut the Thai curry paste it is just an absolute wonderful Symphony of flavor my favorite garnishes a few cilantro leaves mint leaves you can also use Tha basil if you have and some chopped [Music] peanuts colorful flavorful I can’t wa to try it that is as good or better than any restaurant meal you’ll ever try if you want this recipe look in the description There’s A Safe Link send us your email and we’ll send you a recipe I’d like to take this opportunity to thank all my subscribers I love all your comments and click that like button and if you haven’t subscribed please do so and if you’re watching on a smartphone or Smart Tablet here’s the next video you’ll want to see leave a comment tell me that you’ve subscribed and I’ll [Music] reply but
1 Comment
This is so tasty, did you make this dish?